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Instructions
1. Prepare the Chicken
Cook chicken breasts until fully cooked and tender. Shred into small pieces and set aside.
2. Make the White Sauce
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the chicken broth while whisking to avoid lumps. Bring to a simmer and cook until thickened, about 5 minutes.
Reduce heat and stir in the sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
3. Assemble the Enchiladas
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Fill each tortilla with shredded chicken, green chilies, and about 1/3 of the cheese. Roll up tightly and place seam-side down in the baking dish.
4. Pour the Sauce
Evenly pour the white sauce over the enchiladas. Sprinkle the remaining cheese on top.
5. Bake
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
6. Serve
Garnish with chopped cilantro, olives, tomatoes, and jalapeños if desired. Serve hot and enjoy this creamy, cheesy delight.
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